Spicy Daal Chawal

Wash the lentils thoroughly and soak them in water for about 15-20 minutes.

In a pressure cooker or a pot, add the soaked lentils, turmeric powder, and enough water to cover the lentils. Cook until the lentils are soft and mushy. Set aside.

Heat ghee or oil in a pan. Add cumin seeds, mustard seeds, and asafoetida. Once they splutter, add the dried red chillies (if using) and chopped onions. Sauté until the onions turn golden brown.

Add ginger-garlic paste and cook for a minute until the raw smell disappears.

Add tomatoes and green chillies. Cook until the tomatoes become soft and mushy.

Add red chilli powder and salt. Mix well and cook for another 2 minutes.

Add the cooked lentils to the pan, mix well, and let it simmer for 5-10 minutes. Adjust the consistency by adding water if necessary.

Add garam masala and chopped coriander leaves. Mix well and remove from heat.

Wash the rice thoroughly until the water runs clear.

In a pot, bring water to a boil. Add salt and cumin seeds (if using). Add the rice and cook until done. Drain excess water if necessary and fluff the rice with a fork.

Serve the spicy daal hot with the rice. You can garnish the daal with a little more ghee and fresh coriander leaves.